My low calorie ice cream needs just 2 ingredients to make and yields an incredibly creamy dessert. No dairy or an ice cream maker is required.
Why I make this low calorie ice cream on repeat
I’ve always gravitated towards lighter ice creams (hello, Halo Top), but I found myself constantly buying pints that were either expensive or overly processed. After experimenting with simple fruit-based blends in my own kitchen, I realized you can make a genuinely creamy, satisfying ice cream with just a couple of ingredients.
This version uses frozen bananas as the base, which surprisingly yields a soft-serve texture when blended. A spoonful of cocoa powder adds rich chocolate flavor, without relying on cream, added sugars, or speciality sweeteners. Here’s why this recipe works so well:
Naturally lower in calories. Using fruit as the base keeps calories modest while delivering sweetness.
Just 2 ingredients. Frozen bananas and cocoa powder are all you’ll need.
No ice cream maker required. Everything blends together in a blender or food processor.
Naturally dairy-free. There’s no milk or cream involved.
Bananas. Frozen and chopped bananas. Please do not use ripe bananas or else you’ll be left with a smoothie.
Cocoa powder. Unsweetened cocoa powder or dark cocoa powder.
How to make low calorie ice cream
Step 1- Make the ice cream. In a high-speed blender or food processor, add your chopped bananas and blend until thick and creamy. Add the cocoa powder and blend again.
Step 2- Let it freeze. Transfer the ice cream into a freezer-friendly container or loaf pan. Place in the freezer for at least two hours to firm up.
Step 3- Serve. When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 15 minutes before scooping and serving.
Step-by-step video
Arman’s recipe tips
Keep blending. If the mixture is too thick or chunky, stop the blender and scrape down the sides. If it still won’t move, add 1 to 2 tablespoons of unsweetened almond or coconut milk. That is just enough to help it blend without thinning it out.
For soft serve, serve immediately. Once blended, the texture resembles soft serve ice cream. There’s no need to freeze it.
Adjust the sweetness. My recipe relies on ripe bananas for sweetness, so it isn’t overly sweet. If you prefer a sweeter ice cream, add 1-2 tablespoons of maple syrup or honey. This will add an additional 60-120 calories.
Flavor variations
While this ice cream tastes delicious on its own, here are some fun flavors for variety.
Note: Adding mix-ins will slightly increase the calorie count. Nutrition value reflects the base recipe only.
Vanilla. Omit the cocoa powder and add 1/2 teaspoon of vanilla extract.
Strawberry. Add 1/2 cup of frozen strawberries. Omit the cocoa powder if you don’t want any chocolate flavor.
Dark chocolate. Add dark cocoa powder and fold in one tablespoon of dark chocolate chips.
Caramel. Swirl in one to two tablespoons of caramel sauce (or vegan caramel).
Peanut butter. 1-2 tablespoons of peanut or powdered peanut butter.
Mint chocolate chip. Omit the cocoa powder and add 1/2 teaspoon peppermint extract and 1 tablespoon of chocolate chips.
Storing leftovers
Store the ice cream in a freezer-safe container for up to 1 month. For the best texture, let it sit at room temperature for 10-15 minutes before scooping.
Frequently asked questions
How many calories are in this low calorie ice cream?
Each serving contains approximately 66 calories, depending on the size of the bananas used. The nutrition estimate reflects the base recipe only and does not include optional add-ins.
Can I make this without bananas?
In testing, I found bananas to be essential for the creamy texture. If you prefer a banana-free option, I recommend making either my cottage cheese ice cream or protein ice cream. Please note, though, neither of these is specifically a low-calorie ice cream.
2largebananas240g, frozen and chopped
2tablespooncocoa powder12g
In a high speed blender or food processor, add your frozen banana and blend until smooth. Add the cocoa powder and blend once more, until fully incorporated.
Transfer the low calorie ice cream mixture into a freezer friendly container and store in the freezer for at least two hours, to freeze. For the first hour, stir the mixture every 20 minutes, to ensure it doesn’t become icy.
Remove the container from the freezer and let it sit at room temperature for 15 minutes, before scooping and serving.
Serving size: 1/4 of the recipe yields approximately 1/2 cup (60-65g).
Originally published May 2023. Updated February 2026 to improve measurement accuracy and provide revised nutrition estimates.
Arman Liew
I’m a three time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.
Jeannie notes.. Above is curated for evaluation and recommendation from thebigmansworld.com
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